Assistant Bar Manager at Manhattan Bar at Conrad Singapore Orchard
E : What drove you to the world of mixology?
A: My journey began when I was 16 years old. After being grounded by my parents for poor grades, they made me work that summer as a waiter at a golf country club. While serving, I watched the bartender effortlessly engage with guests and enjoy his work, which inspired me to seek his guidance. A week later, I was assisting him and discovered a passion for bartending that transformed my previously shy nature.
At 18, I took my first proper bartending course, realising that this could be more than just a seasonal job. I moved to Rome to work at The Jerry Thomas Project, which was ranked No. 23 in The World’s 50 Best Bars then. After a brief stint at The Gibson in London, I spent a year at the Bvlgari Resort Hotel in Dubai. In 2019, I returned to London to work at The Connaught Bar, starting as a barback. Eventually, I led the bar team and focused on cocktail research and development. Mentorship from industry leaders like Agostino Perrone and Giorgio Bargiani greatly influenced my growth. After five fulfilling years, I decided to take on a new challenge and joined Manhattan Bar in Singapore.
E : What are your responsibilities at the Manhattan Bar?
A: My role involves curating and elevating the guest experience, ensuring that every element, from the flow of service to the craftsmanship of each cocktail, reflects the bar’s hallmark of excellence. I oversee daily operations and mentor the team to maintain consistency and precision at every level. I also have opportunities to get creative, whether it’s exploring new flavour profiles behind the bar or guiding the team through the conception of a new menu or seasonal offerings. I take great pride in this work; it’s both a privilege and a responsibility to help safeguard Manhattan’s legacy while contributing to its evolution.
E :What makes a typical day?
A: I like to wake up early and have a good breakfast and coffee. After a bit of exercise, I start getting ready and make my way to work around midday. Once in the office, I’ll check emails and plan my day. Then I join the bar team for mise en place, supporting them with whatever is required. I also attend briefings with the hotel operations teams before heading back to the bar. At 4.30pm, we hold a daily team briefing to discuss reservations for the day, conduct new product tastings and engage in training. I perform a final check of the floor and bar, making last touches on the tables before we go on stage at 5pm. After a quick break, I return to service, supporting the team in all aspects – floor, door, bar, etc. – to ensure every guest enjoys their evening. At around midnight, I take the last order, clean the bar and check the venue one last time before heading home.
E : Who has been the most influential figure in your career?
A: As a young bartender at the beginning of my career, arriving at The Connaught Bar in London was a life-changing experience. Under Agostino Perrone’s guidance, I grew as a mixologist and as a person. He taught me how to be a great ambassador for the bar, the true meaning of “elegance”, the importance of human connections and the significance of paying attention to every detail. Agostino constantly pushed boundaries, asking the team, “What’s next?” even after our greatest successes, reminding us that there’s always room for improvement. His curiosity has kept the bar at the top of its game, evolving every year and adapting to changes in our industry without taking past recognitions for granted.
E : Name one really special thing about Manhattan Bar.
A: One truly special aspect of Manhattan is its in-hotel rickhouse, the first of its kind in the world. This rickhouse serves as a living archive of ongoing innovation, where we age not only our own cocktails and spirits but also those contributed by peers through our ‘Friends of Manhattan’ series. Additionally, Manhattan’s unique ability to transport guests to New York is evident in every detail, from American furnishings and lighting to bespoke glassware. Manhattan’s new menu is also a journey through the borough’s seasons, featuring cocktails and dishes that tell a story of time, place and culture.
E : What are three of your favourite cocktails? And, why?
A: I prefer spirit-forward cocktails over refreshing ones. I love a clean and crispy Vesper Martini, a smooth Manhattan and a well-balanced Old Fashioned. I like these cocktails, as I can sip them slowly, enjoying my time.
Exquisite Taste Volume 48
Manhattan Bar
at Conrad Singapore Orchard
W : conradsingaporeorchard.com.sg
IG : @manhattan_sg
